Homestyle Easy Chicken Curry
This homestyle Easy Chicken Curry is creamy, cozy, and packed with bold flavor. Made in one skillet with chicken, coconut milk, and curry paste, it’s perfect for weeknights. Ready in under an hour, it stores well, and tastes even better the next day!
Servings: 6 people
Calories: 612kcal
Cost: $25
Equipment
- 12" cast iron skillet
Ingredients
- 2 lbs chicken breast boneless, skinless; cubed
- 1 cup onion diced
- 2 celery stalks sliced
- 1 cup tomato diced
- 14 oz coconut milk
- 2 cup chicken stock
- 3 ½ oz yellow curry paste
- 1 ½ cups heavy whipping cream
- 2 tablespoon olive oil extra virgin
Instructions
- Add onion, celery, tomato and extra virgin olive oil in 12" cast iron skillet. Saute for 1-2 mins on medium low heat.
- Add chicken and cook until the outside of the chicken is browned.
- Add coconut milk, yellow curry, chicken stock, and heavy whipping cream.
- Turn up heat to medium high and simmer for 30-40 minutes until thicken.
- Serve on top of jasmine rice.
Notes
- Cook in Batches: Sear the chicken in batches to avoid overcrowding the pan and ensure golden, even browning.
- Low and Slow: Simmer gently to allow the spices and aromatics to fully develop and deepen in flavor.
- Storing Directions: Store leftovers in the fridge for up to 4 days—the flavors only get better with time!
Nutrition
Calories: 612kcal | Carbohydrates: 11g | Protein: 37g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 325mg | Potassium: 935mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3740IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 4mg
